In vitro study of the antifungal activity of essential oils obtained from Mentha spicata, Thymus vulgaris and Laurus nobilis.

In vitro study of the antifungal activity of essential oils obtained from Mentha spicata, Thymus vulgaris and Laurus nobilis. Recent Pat Food Nutr Agric. 2016 Sep 27;: Authors: Houicher A, Hechachna H, Teldji H, Ozogul F Abstract The aim of this study was to determine the antifungal activity of the essential oils isolated from three aromatic plants against 13 filamentous fungal strains. The major constituents of Mentha spicata, Thymus vulgaris, and Laurus nobilis essential oils were carvone (52.2%), linalool (78.1%), and 1,8-cineole (45.6%), respectively. M. spicata essential oil exhibited the strongest activity against all tested fungi in which Fusarium graminearum, F.moniliforme, and Penicillium expansum were the most sensitive to mint oil with lower minimal inhibitory concentration (MIC) and minimal fungicidal concentration (MFC) values of 2.5 μL mL-1 (v/v). T. vulgaris essential oil was less active compared to the oil of M. spicata. Aspergillus ochraceus was the most sensitive strain to thyme oil with MIC and MFC values of 2.5 and 5 μL mL-1, respectively. T. vulgaris essential oil also exhibited a moderate fungicidal effect against the tested fungi, except for A. niger (MFC >20 μL mL-1). L. nobilis essential oil showed a similar antifungal activity with thyme oil in which A. parasiticus was the most resistant strain to this oil (MFC >20 μL mL-1). Our findings suggested the use of these essential oils as alternat...
Source: Recent Patents on Food, Nutrition and Agriculture - Category: Food Science Tags: Recent Pat Food Nutr Agric Source Type: research